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Food Allergies
Food Allergy Basics
Food Allergy Basics
The role of the immune system is to protect the
body from germs and disease
A food allergy is an abnormal response by the
immune system to a food protein
When the food is eaten, the immune system thinks
the food is harmful and releases histamine and
other chemicals to “attack” the enemy
Food Allergy Basics
There is no cure for food allergy
Complete and strict avoidance of the food is the
only way to prevent a reaction
Food Allergy Basics
Eight foods cause 90% of the allergic reactions in
the United States:
Milk
Peanuts
Eggs
Tree Nuts (e.g., walnuts, pecans, etc.)
Wheat
Fish
Soy
Shellfish
Food Allergy Facts
4% of U.S. population or 12 million Americans
(1 in 25) have a food allergy
Children are the largest group affected
• 4 to 6% of children have a food allergy
• Growing problem…peanut allergy doubled in
children over a five-year period (1997 – 2002)
Symptoms – one or more may
occur shortly after eating
Trouble
swallowing
Shortness of
breath
Repetitive
coughing
Voice change
Nausea & vomiting
Diarrhea
Abdominal
cramping
Swelling
Hives
Eczema
Itchy red rash
Drop in blood
pressure
Loss of
consciousness
Anaphylaxis
A serious allergic reaction that is rapid in onset
and may cause death
Each year in the U.S. anaphylaxis to food
causes an estimated 50,000 to 125,000
emergency room visits, depending on the
source
Individuals with food allergy plus asthma are at
greatest risk for a serious reaction
Epinephrine (adrenaline)
Prompt administration of epinephrine is key to
surviving anaphylaxis
Prescribed as auto-injectors (such as EpiPen®
or Twinject®)
Managing Food
Allergies Day to Day
Basic Principles
Totally avoid food allergens
• Wise food choices through vigilant label reading
and asking questions
• Careful food preparation and cleanup
Be prepared in case of a reaction
Vigilant Label Reading
Read every label every time
• Formulations can change without warning
Don’t rely on “safe lists”
Allergens can be in non-food items
• Soaps, shampoos, skin products, medications,
pet foods
Careful Food Preparation
Wash hands, cooking utensils, and food
preparation surfaces to avoid reactions from trace
amounts of proteins left behind.
Liquid soap, bar soap, or commercial wipes for
hands, not antibacterial gel sanitizers
Dishwashing detergent and hot water for cooking
utensils and cutting boards
Common household cleaners for counters, tables,
and other surfaces
Be Prepared for an Allergic
Reaction
Accidents are never planned
Keys to being prepared:
• Medications must be immediately available at all
times
• Knowing how to recognize symptoms and
administer medications quickly
• A written Food Allergy Action Plan
If a Reaction Occurs
Activate the Food Allergy Action Plan
Immediately!
Recognize the symptoms
React quickly
Review what caused the reaction and how well the
action plan worked
Managing Food
Allergies in Schools
Food Allergy in Schools
Affects about 2 million school-age children
Up to 25% of peanut/tree nut reactions in
schools are first-time reactions
Most reactions in schools occur from food in the
classroom used for projects or celebrations
Food Allergy in Schools
Once a reaction begins, there is no way to know
how severe it will become
Take all food allergy-induced allergic reactions
seriously
Every school should have a plan for managing
food allergies
The Food Allergy Plan
The plan to manage a student’s food allergies
should take into account:
Unique needs of the child
School environment (size, staff, etc.)
Goal of equal participation in all school-related
activities
The Food Allergy Plan
Developing the plan is a team effort involving:
School staff
Child’s family (parents/guardians)
Child’s physician
The child who has allergies, as age-appropriate
School’s Responsibility
Create an environment where children, including
those with food allergies, will be safe
Employ prevention and avoidance strategies
Be prepared to handle an allergic reaction
Address teasing
Family’s Responsibility
Provide written medical documentation
Work with the school to develop a plan
Provide properly labeled medications and replace
after use or when expired
Keep emergency contact information up-to-date
Teach the child age-appropriate
self-management skills
Strategies to Minimize Risk
of Reactions
Clean hands before and after eating or handling
food
Plan for safe parties/celebrations
Avoid using foods in classroom art/craft projects or
as incentives
Prohibit food trading and sharing
Key Points for Schools
Reactions can occur anywhere in school
Early recognition and treatment of anaphylaxis
is imperative and life-saving
Education of all staff is important
Free Downloads From FAAN
www.foodallergy.org
Food Allergy Action Plan
School Guidelines for Managing Students With
Food Allergies
Information Sheets
How to Read a Label, Facts and Statistics
Be A PAL: Protect A Life From Food Allergies™
Posters
For More Information
(800) 929-4040
www.foodallergy.org